The original version of this cake is one of my favorites. The way my grandma would make it was with creme de menthe syrup and I would request it any time I would be visiting. Mint is one of my favorite flavors, but one of my other favorite flavors is anything cherry. One day I discovered a maraschino cherry syrup in the ice cream topping section of the grocery store. It was right next to the creme de menthe syrup, which made my mind click. I figured switching out the syrups would be so simple and make for another amazing version of this heavenly treat. I think what really makes this cake is how delicious the fudge topping blends with the moist cake. It is also so easy to make!
What you’ll need:• 9” x 13” pan
• 1 package white cake mix (I used Duncan Hines)
• 4 tbsp. maraschino cherry
• 1 (12-oz) jar hot fudge ice cream topping
• 1 carton Cool Whip (I used the light version)
• 4 tbsp. maraschino cherry syrup
• (optional) 1 jar of maraschino cherries
Directions:
1. Mix the white cake mix as package directs.
2. Add 4 tbsp. of the maraschino cherry syrup to the batter. Blend together well. The cake mix will turn a light pink.
3. Bake the cake as directed on package.
4. Cool the cake.
6. Spread the hot fudge over the cake evenly.
8. Spread the Cool Whip mixture over the fudge.
9. Chill the cake briefly before serving. Refrigerate cake when not in use. Can serve with full maraschino cherries on top!
Here are some photos of the final product:
Something else I love about this recipe is that it doesn’t dirty out too many dishes! You can mix up the fudge in the jar and the cool whip in the containers they come in. I think a fun idea would be at Christmastime to make both the cherry version and the creme de menthe version for a get-together. The red and green would be perfect for the holidays!
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